Join The Lil Chef and Myself on our "Food Adventures"! There will be recreations of "Old Classics", exploration of new Allergy Free products (as they come out), the making of my many food cravings, and testing of recipes. We are ALWAYS trying to raise awareness of food allergies & intolerances one post at a time. This page Gluten Free, Wheat Free, mostly Allergy Free, hopefully, one day Yeast Free, NO red meat, Dairy, and Lactose Free.
3/4 cup Immaculate Baking Co.™ cane sugar (I prefer raw sugar)
1 teaspoon almond extract
2 cups gluten-free powdered sugar
1/4 cup butter, softened (Smart Balance)
2 tablespoons milk (Non-Dairy)
1/4 teaspoon almond extract
1/4 cup sliced almonds, chopped (optional)
25min prep time
235mins total time
Heat oven to 350°F. Spray bottom only of 13x9-inch pan.
In medium bowl, stir Crust ingredients until soft dough forms.
Press mixture evenly in bottom of pan. Bake 15 minutes.
Meanwhile, in large bowl, beat cream cheese and cane sugar with electric mixer on medium speed until smooth. Add 1 teaspoon almond extract and 3 eggs; beat 2 minutes, scraping side of bowl halfway through beating. Pour over partially baked crust.
Bake 20 to 25 minutes or until filling is set. Cool completely, about 1 hour
In small bowl, beat all Frosting ingredients except almonds with electric mixer on medium speed until smooth. Carefully spread over filling. Sprinkle with almonds. Refrigerate about 2 hours or until chilled. Store covered in refrigerator.
The secret for cutting bars easily is to line the pan with heavy-duty foil. When it is time to cut the bars, just lift the baked bars with the foil out of the pan, and cut.
Cheesecake bars cut best straight from the refrigerator. Use a wet sharp knife, wiping off crumbs after each cut.
Cooking Gluten Free?
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Hough Bakery By Gail Greenberg&Diane Rolfe Hough Bakery was an integral part of me and my family's lives, (most people in Cleveland for that matter) I was heartbroken when they closed. I have always remembered the cookies and doughnuts from this magical bakery. Their products were like nothing I had ever had before (and it was extra magical because I was so little/young) I have been searching for about 30 years for something similar - no luck... but, thank goodness there are a few recipes floating around the internet! Unfortunately even with Archie's being open, my food afflictions will not allow me to enjoy those old time favorites. Luckily, converting is what I do and that's what this site is about so I will switch some things around and see how it turns out! The recipe below is just ONE of my all time favorites, please enjoy! Memories of a signature blue-and-white, string-tied cake box filled with a streusel coffee cake, hot cross buns, sticky pecan rolls, coconut cho…
Grilled Romaine Hearts with Caesar Vinaigrette
Yield: 4 Servings
Ingredients 2 Tbsp extra-virgin olive oil1 Tbsp fresh lemon juice1 small clove garlic, minced½ tsp Dijon mustard¼ tsp freshly ground black pepper2 Tbsp freshly grated Parmesan cheese (LF or non dairy, I like GOVeggie)salt to tasteOlive oil spray2 hearts of Romaine lettuce
Instructions In a small bowl, whisk together the oil, lemon juice, garlic, mustard, and pepper. Stir in the Parmesan cheese and season with salt to taste. You can alternately blend the mixture, parmesan cheese included, in a small food processor.Preheat the grill over medium-high heat. Oil the grill's surface. Remove any wilted outer leaves from the romaine hearts, then cut the hearts in half length-wise leaving the end intact so eac…